The New Intimacy

#EdenCooks - Thursday, March 10th at 8pm EST

Skip to last post
Set alerts
Updates
Forum search
Contributor: Ajax Ajax
oo my favorite meal?

I'd have to go with the classic meatloaf! We top ours with ketchup before it bakes (sometimes with a layer of cheese in the middle, sometimes not) and pair it with very cheesy scalloped potatoes and a veggie (usually green string beans).
03/09/2011
Contributor: liilii080 liilii080
I also love chicken pot pie! I love the flaky crust and tender carrots. Yum!
03/09/2011
Contributor: danellejohns danellejohns
I know I missed the entry time limit by a few hours, but I still wanted to share. The favorite meal that I cook would have to be Baked Chicken w/Rosemary, Mashed Taters (skin still on- so more like smashed taters) Corn, and biscuits.

If in the event there is leftovers, usually there isn't I love to use the leftover chicken to makes chicken-salad. Or use the mashed taters for twice-baked the next night.
03/09/2011
Contributor: Illusional Illusional
I'd love to some good grilled chicken breast, some potato salad and corn on the cob, mmm
03/09/2011
Contributor: Vaccinium Vaccinium
My favorite holiday meal is Thanksgiving, and the best part of that now is my turkey. For the longest time, the turkey was my least favorite, as I could never get it the way I wanted. I've finally got it to where I want because of the brine. I brine my turkey for two days in a mixture of salt, apple juice, stout, liquid smoke, a large bouquet garni, peppercorns, garlic, and brown sugar. Before cooking, I stuff it with apples, onions, garlic, lemons, and another bouquet garni. Finally, I roast it in a bag on low heat for hours until it the thigh gets to about 145, then I tear open the bag to brown the skin for the final 15-20 degrees. It makes one great turkey.
03/09/2011
Contributor: Alys Alys
Quote:
Originally posted by danellejohns
I know I missed the entry time limit by a few hours, but I still wanted to share. The favorite meal that I cook would have to be Baked Chicken w/Rosemary, Mashed Taters (skin still on- so more like smashed taters) Corn, and biscuits.

If in ... more
You haven't missed the entry time limit. It's EST, so you made it with hours to spare

Add some gravy to your meal and it's one of my favorite too. In my opinion there is no roasted chicken without gravy!
03/09/2011
Contributor: RosesThorns RosesThorns
Ooh neat idea ^_^ Cant wait I will have to check it out!
03/09/2011
Contributor: Cassie Fosdyck Cassie Fosdyck
Quote:
Originally posted by Alys
Welcome to the first meeting of Eden Cooks!

There’s been a lot of interest in the community about having a Community Club for those of us who love to cook or just want to get better at it.

This club is for any members of the members of ... more
I love making Spanish Rice. That is my family's favorite meal!
03/09/2011
Contributor: muffles muffles
OOOh, a cooking club! I love cooking and learning new recipies/ideas (Food Network, plus "No Reservations" on the Travel channel are great sources of inspiration).

I have too many favorites... but I suppose the best meal I've ever had was at a Japanese restaurant where there was a 7 (or 9?) course "kaiseki" dinner. There was some sushi/sashimi but it was only one or two of the dishes, the rest varied. The main idea of it is "art form that balances the taste, texture, appearance, and colors of food". Somewhat expensive and if you go to one in Japan it can be exorbitantly expensive... some day I might do that
03/09/2011
Contributor: Alys Alys
I almost forgot... sweetened ricotta stuffed inside a deep fried pastry tube and the ends dipped in mini chocolate chips... Yep, I'm talking cannoli from Mike's Pastry in the North End of Boston. *drools*
03/09/2011
Contributor: TrishieBear TrishieBear
This club sounds fun!
My favorite meal to make and to eat is my home made stew! It's pretty easy and great for a cold, rainy, or just plain lazy day! I'm an herb freak, so with my recipe I normally put some really savory herbs in it xD.

I mix it up sometimes by either using pork or beef >.>
03/09/2011
Contributor: ellejay ellejay
Quote:
Originally posted by Alys
There's nothing wrong with takeout pizza! My favorite is a white pizza with extra mozzarella, bacon, onion and black olives. It's what my sister and I agreed on as kids, and it's an absolute classic in my family.
That sounds fantastic! My roommate recently turned me on to bacon on pizza. I won't ever look back.

I'm going to have to steal someone's chicken pot pie post another favorite meal. Having an English boyfriend'll do that to a girl. Yum!
03/09/2011
Contributor: danellejohns danellejohns
Quote:
Originally posted by Alys
You haven't missed the entry time limit. It's EST, so you made it with hours to spare

Add some gravy to your meal and it's one of my favorite too. In my opinion there is no roasted chicken without gravy!
You are so correct, gravy would make it wonderful. I personally have not found a gravy I like at the store. I have tried to make my own, with many different dishes. Let us just say gravy is NOT my friend. No matter what I do it either gets to thick or lumpy or even worse lacks flavor.

Ack, I keep forgetting about the timezone.
03/10/2011
Contributor: Vaccinium Vaccinium
Quote:
Originally posted by danellejohns
You are so correct, gravy would make it wonderful. I personally have not found a gravy I like at the store. I have tried to make my own, with many different dishes. Let us just say gravy is NOT my friend. No matter what I do it either gets to thick ... more
I always have my wife or mother-in-law make the gravy, because I can't keep it from getting lumpy either. I do like the gravy that comes from my turkey, though, because it has a hint of lemon to it from the lemon slices I stick inside. It also takes on the taste of all the vegetables (leeks, rutabaga, celeriac, carrot, parsnip) I lay underneath the turkey. The veggies and/or lemons may be something you may want to try to add a bit more flavor to your gravy. The veggies are also great to puree, as if you add a bit of cream and water to the puree, you have an excellent soup.
03/10/2011
Contributor: Alys Alys
Quote:
Originally posted by danellejohns
You are so correct, gravy would make it wonderful. I personally have not found a gravy I like at the store. I have tried to make my own, with many different dishes. Let us just say gravy is NOT my friend. No matter what I do it either gets to thick ... more
One of my favorite ways to make gravy is to take homemade chicken stock, add all the drippings from the pan where the chicken was cooked and to thicken it with a slurry of cornstarch and cold water. The first two parts make sure that it tastes good, and the cornstarch thickens it without making it lumpy. Also I usually put a little bit of whatever I used to flavor the chicken into the gravy, just to boost the flavor a little more.
03/10/2011
Contributor: Illusional Illusional
Mmm, you guys are killing me over here.
This morning though, I'd love some french toast and oatmeal.
03/10/2011
Contributor: *Ashley* *Ashley*
Interesting. I'm going to try and make it.
03/10/2011
Contributor: Vaccinium Vaccinium
Quote:
Originally posted by Alys
One of my favorite ways to make gravy is to take homemade chicken stock, add all the drippings from the pan where the chicken was cooked and to thicken it with a slurry of cornstarch and cold water. The first two parts make sure that it tastes good, ... more
I suppose I should switch to corn starch. I grew up in a family that used flour to thicken, and they managed to do so without getting lumps. I guess I lack that talent.
03/10/2011
Contributor: Joie de Cherresse Joie de Cherresse
Quote:
Originally posted by liilii080
I also love chicken pot pie! I love the flaky crust and tender carrots. Yum!
I have a recipe for an upside down chicken pot pie I bet you would love!
03/10/2011
Contributor: Alys Alys
Quote:
Originally posted by Vaccinium
I suppose I should switch to corn starch. I grew up in a family that used flour to thicken, and they managed to do so without getting lumps. I guess I lack that talent.
Flour takes more patience and attention than I usually give gravy, that's why I prefer the cornstarch method.
03/10/2011
Contributor: Alys Alys
This happens tonight! Just under 6 hours left! I am so excited I am abusing my exclamation points privilege, but I just don't care!!!!
03/10/2011
Contributor: Vaccinium Vaccinium
Quote:
Originally posted by Alys
This happens tonight! Just under 6 hours left! I am so excited I am abusing my exclamation points privilege, but I just don't care!!!!
I hope the "1" key has given you its safe word.
03/10/2011
Contributor: Alys Alys
Quote:
Originally posted by Vaccinium
I hope the "1" key has given you its safe word.
Hehe, we've come to an understanding
03/10/2011
Contributor: Jul!a Jul!a
I'm sooo looking forward to this!
03/10/2011
Contributor: Alys Alys
Just under 4 hours to go!!!
03/10/2011
Contributor: danellejohns danellejohns
Quote:
Originally posted by Alys
One of my favorite ways to make gravy is to take homemade chicken stock, add all the drippings from the pan where the chicken was cooked and to thicken it with a slurry of cornstarch and cold water. The first two parts make sure that it tastes good, ... more
Those are great tips, I will try the cornstarch one this weekend. I always tried the way my great-grandmother did it and that was flour. I can't wait to give this a try, hopefully I will get it right the first time and it will become our new "staple" with our food.
03/10/2011
Contributor: danellejohns danellejohns
Quote:
Originally posted by Joie de Cherresse
I have a recipe for an upside down chicken pot pie I bet you would love!
Upside down chicken pot pie, now that sounds like a fun one. Would it be as simple as putting the ingredients in backwards?
03/10/2011
Contributor: danellejohns danellejohns
Quote:
Originally posted by Vaccinium
I always have my wife or mother-in-law make the gravy, because I can't keep it from getting lumpy either. I do like the gravy that comes from my turkey, though, because it has a hint of lemon to it from the lemon slices I stick inside. It also ... more
I feel like I am among the master of cooks here, celeriac= celery? I used a tip of putting celery and resting the Thanksgiving turkey on top, that was to add flavor and to keep it from sticking to the bottom of the pan. All those vegetables sound wonderful (I am simple with celery and carrots, except in homemade soups and stews).

Boy, I am picking up so many great tidbits and this meeting has not even started. I am also gonna have to try your puree idea, it sounds heavenly.
03/10/2011
Contributor: Vaccinium Vaccinium
Quote:
Originally posted by danellejohns
I feel like I am among the master of cooks here, celeriac= celery? I used a tip of putting celery and resting the Thanksgiving turkey on top, that was to add flavor and to keep it from sticking to the bottom of the pan. All those vegetables sound ... more
Celeriac = celery root. It is the same plant as celery, but unlike the varieties from which we get celery stalks, it is selected for its big roots. Celeriac definitely has hints of celery in it, but it also has a nuttiness and sweetness to it that celery stalks lack.

I used to just put carrots and celery under my birds as well until I realized that I wasn't really eating them and knew there was something else I could do with that space.
03/10/2011
Contributor: Joie de Cherresse Joie de Cherresse
Quote:
Originally posted by danellejohns
Upside down chicken pot pie, now that sounds like a fun one. Would it be as simple as putting the ingredients in backwards?
Try this one... Link
03/10/2011